Chikuwa Isobeage, or crispy fried chikuwa, is a simple yet incredibly satisfying Japanese snack or appetizer. This recipe elevates the humble fish cake to new heights with a perfectly crunchy exterior and a delightfully soft interior. Chikuwa, a common ingredient in Japanese cuisine, is already delicious on its own, but deep-frying it transforms its texture and flavor, creating a truly addictive treat. The slightly sweet and savory taste of the chikuwa pairs wonderfully with the light crispiness of the tempura batter, making it a perfect accompaniment to drinks or a delightful addition to any meal.
This incredibly easy recipe requires minimal ingredients and time, perfect for a quick weeknight snack or a fun weekend project. You’ll be amazed at how quickly you can whip up a batch of these golden, crispy delights. Ready to learn how to make this irresistible Japanese snack? Let’s dive into the step-by-step instructions!
Tools Needed
- Bowl
- Cutting board
- Knife
- Frying pan
Ingredients
- Chikuwa fish cakes: 8
- All-purpose flour: 1 cup
- Potato starch/cornstarch: 1 teaspoon
- Aonori seaweed flakes: 2 tablespoons
- Cold water: 1 cup
- Vegetable oil (Canola oil)
Step-by-Step Instructions
Step 1. Prepare the Chikuwa and Batter
- Cut the chikuwa fish cakes in half lengthwise. This prevents the batter from getting inside and remaining uncooked.
- In a bowl, combine all-purpose flour, potato starch, and aonori seaweed flakes.
- Gradually add cold water to the dry ingredients, mixing gently until just combined. Avoid overmixing to prevent the batter from becoming too sticky.
Step 2. Fry the Chikuwa
- Heat vegetable oil in a frying pan over medium-high heat. Check the temperature by dropping a small amount of batter into the oil; if it rises immediately, the oil is ready.
- Coat each chikuwa piece in the batter, ensuring it's fully covered.
- Carefully place the battered chikuwa into the hot oil and fry for approximately 1 minute per side, until golden brown and crispy.
Step 3. Drain and Serve
- Remove the chikuwa from the oil and place them on a plate lined with paper towels to drain excess oil. Remove any batter residue from the oil between batches.
Step 4. Enjoy!
- Serve immediately with a sprinkle of salt or your preferred dipping sauce (tempura sauce).
Read more: Old School Fried Fish Cakes: A Simple, Delicious Recipe
Tips
- Cutting the chikuwa is crucial to ensure even cooking.
- Don't overmix the batter.
- Remove batter residue from the oil between batches for cleaner frying.
Nutrition
- Calories: approximately 600-700
- Fat: 35-45gg
- Carbs: 50-60gg
- Protein: 20-25gg
FAQs
1. Can I use frozen chikuwa for this recipe?
Yes, make sure to thaw it completely before frying for optimal results and to prevent uneven cooking.
2. What kind of oil is best for deep-frying chikuwa?
Vegetable oil or canola oil are good choices because of their high smoke points. Avoid oils with strong flavors.
3. How do I prevent the chikuwa from becoming too soggy?
Ensure the chikuwa is completely dry before battering and frying. Don't overcrowd the pan when frying, and maintain a consistent oil temperature.
Enjoy your crispy, golden Chikuwa Isobeage! This simple recipe is perfect for sharing with friends and family, or enjoying as a delicious treat all to yourself. Now go forth and conquer the art of perfectly fried fish cake!